Cashew Chicken Curry
1 lb. Chicken thighs, cut into bite-sized pieces
1/2 teaspoon turmeric
10-15 cashew nuts
3 T. Ghee
4 onions, cut into large chunks
6 garlic cloves
1 inch piece fresh ginger, peeled and sliced
1-2 green chilis
1/4 cup water
2 cardamom pods
1 inch piece of cinnamon stick
1 teaspoon coriander powder
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon salt
2 T. Cream
In a bowl add chicken pieces and rub turmeric powder all over the chicken. Set aside
Soak cashews in hot water for 10 minutes. Set aside.
For the curry
Heat 1 T. Ghee in a medium pan and add onions. Sprinkle salt over the onions and mix. Reduce the flame and cook onions until they are dark brown in color. Approximately 20 minutes, stirring every 5 minutes.
Once the onions are brown, transfer them to a blender along with soaked cashew nuts, garlic, ginger, green chilis and 1/4 cup water. Grind to a smooth paste.
Now heat 2 T. Ghee in the same pan, and add cardamom pods, bayleaf, cloves and cinnamon stick. Sauté for 2 minutes and then add the onion paste.
Cook the onion paste on medium heat for 5 minutes. Stirring occasionally. Add coriander powder, chili powder, garam masala and salt. Cook for another 2-3 minutes.
Add chicken to the pan and add 1/4 cup water. Stir to combine. Add to your Instant pot and pressure cook for 8 minutes. Release pressure.
Taste for seasoning and finish by stirring in the cream. Turn off the stove and let curry sit for 10 minutes before serving.
Alternatively, You can cook this on the stove for 20 minutes until the chicken is cooked through.